Carrots with lemon and cumin

ChristmasSide dish
Written By Laura Suanez Aisa

INGREDIENTS

  • 1kg of carrots, peeled and cut into batons

  • 1 lemon, zest and juice

  • A handful of flat leave parsley, roughly chopped

  • 2tsps of cumin seeds

  • 50g butter

METHOD

1. Put a large pan of water to the boil.

2. When it boils, add the carrots and simmer for 5 minutes, until they are just tender. Drain and set aside.

3. Wipe the pan so it’s dry and put back on low heat.

4. Add the cumin seeds and toast for a couple of minutes. Once they start to pop put the carrots back in the pan.

5. Add the lemon zest, half of the juice and the butter. Stir and mix together. Taste and add more lemon juice if it needs it.

6. Spoon into a dish, sprinkle the parsley on top and serve.

Laura Suanez Aisa

Laura has worked for City Catering Southampton since 2015, and spent the first three years working as Head of Kitchen at St Mark’s Primary School, before moving into the Menu Development Team at our Head Office.

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